Chocolate Soufflée Pudding

Ingredients

• the yolks of five eggs
• two ounces of butter
• two ounces of corn-starch
• two ounces of grated chocolate
• four ounces of sugar
• half a gill of milk

Method

1. 1

   Put the yolks of five eggs, two ounces of butter, two ounces of corn-starch, two ounces of grated chocolate, four ounces of sugar, and half a gill of milk into a saucepan.

2. 2

   Mix well and stir on the fire until it thickens, taking care not to have it too hot.

3. 3

   Remove from the fire and place immediately in a bowl, stirring occasionally until nearly cold.

4. 4

   Beat the whites of five eggs to a stiff froth and mix carefully into the preparation.

5. 5

   Butter well one large cylindrical or two small moulds and put the mixture into it, filling the moulds four-fifths full.

6. 6

   Stand the moulds in a saucepan with two inches of boiling water, cover, and steam for twenty minutes.

7. 7

   Then remove the cover and put the pan in the oven for five or eight minutes.

8. 8

   Turn the pudding out on a hot platter and serve hot with vanilla custard sauce.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 52. The excerpt below is the record exactly as published.

CHOCOLATE SOUFFLEE PUDDING ^S Put into a saucepan the yolks of five eggs, two ounces of butter, two ounces of corn-starch, two ounces of grated chocolate, four ounces of sugar, and half a gill of milk

Cook this with the app: pantry check, scaling, and the assistant.